Ingredients
- 1/2 squares
- 240 ml cream
- 220 gr corn syrup (light)
- 200 gr sugar
- 120 ml cream in a saucepan set over moderate hea stir the mixture until the sugar dissolves completely
- 20 gr vanilla
- 1 gr salt
- some toffee dropped a little water forms a soft
Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 3 cm squares. Wrap each one in waxed paper or plastic wrap. Makes 64 candies.
